Pohang Spinach Crispy Pancake (Pohangcho Jeon) by Chef Chun Sang-hyun
Make Crispy Makgeolli Snack with Fresh Pohang Spinach! Chef Chun Sang-hyun’s Special Spinach Pancake Recipe
If you’ve only had spinach as a side dish or soup, it’s time to try it as a delightful pancake! This Pohangcho Jeon, made with fresh Pohang spinach, boasts a delightful crispiness and natural sweetness, making it a perfect pairing with makgeolli (Korean rice wine). We reveal Chef Chun Sang-hyun’s secret to elevating this dish with the addition of dried small shrimp and spicy cheongyang peppers!
Ingredients- Pohang spinach 200g
- 1/2 onion
- 1 cheongyang pepper
- 50g dried small shrimp
- 100g pancake mix (buchim garu)
- 100g tempura powder (twigim garu)
- 300ml water
- 1 tsp sea salt
- 1 Tbsp breadcrumbs
Cooking Instructions
Step 1
Trim the roots from the 200g of fresh Pohang spinach. Cut it into three equal lengths and rinse thoroughly under running water to remove any dirt. Drain the spinach well in a colander. To ensure a crispier pancake, you can gently pat it dry with paper towels to remove excess moisture, as residual water can make the batter too thin.
Step 2
Peel and thinly slice half an onion. Finely chop one cheongyang pepper. If you prefer less heat, you can remove the seeds from the pepper before chopping.
Step 3
In a large bowl, combine 100g of pancake mix and 100g of tempura powder. Gradually add 300ml of cold water while whisking or stirring with a spoon until you achieve a smooth batter with no lumps. Finally, stir in 1 tsp of sea salt to season the batter.
Step 4
Add the prepared spinach, sliced onion, and chopped cheongyang pepper to the batter. Gently mix to ensure the vegetables are evenly coated. For an extra crispy texture, stir in 1 Tbsp of breadcrumbs. The breadcrumbs absorb some moisture, contributing to a delightful crispiness when fried.
Step 5
Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, ladle a portion of the batter onto the pan and spread it out thinly and evenly. Sprinkle 50g of dried small shrimp evenly over the batter. The shrimp will add a wonderful umami flavor to the pancake.
Step 6
Once the underside is golden brown and crispy, carefully flip the pancake. Continue to cook until both sides are golden brown and the edges are nicely crisped. Your delicious Pohangcho Jeon is ready! Serve immediately while warm for the best crispy texture.
